PD Grocery List November Week 2 - Gluten Free: 1. Meal 1: Pesto Sea Bass w/ Roasted Potatoes & Broccoli 2. Meal 2: Moroccan Chicken Salad 3. Meal 3: Pesto Rotini w/ Pinenuts & Tomatoes 4. Meal 4: Slow Cooker Chicken Pozole 5. Salad: Mixed Greens w/ Oranges, Pecans & Feta Cheese 6. Breakfast: Cranberry & Hazelnut Baked Appples 7. Snack: Spice Roasted Chickpeas 8. Dessert: Chocolate Pudding Topped w/ Cacao Nibs *Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc. HERBS 1 bunch basil (1,3) 1 bulb garlic (1,3,4) VEGGIES 2 parsnips (2) 2 turnips (2) 1 bunch celery (4) 2-4 carrots (4) 1 pint cherry tomatoes (3) 1 head broccoli (1) 3 soft avocados (8) 1 avocado (4) 4 red potatoes (1) 1 small red onion (4) 5oz arugula & spinach blend (2) 5oz tub mixed greens (5) FRUIT 4 red apples (6) 2 oranges (5) 2 lemons (1,2,3) MEATS 2-3 boneless, skinless chicken breasts, ~1.5# (2) 2 bone-in chicken breasts and 2 bone-in chicken leg quarters (4) SEAFOOD 4 sea bass fillets, 4-6oz ea (1) (OR sub salmon or tilapia) DAIRY, optional 4oz feta crumbles (5) 2oz parmesan cheese (1,3) NUTS & DRIED FRUITS 1/2 c walnuts (1,3) 1/2 c pecan pieces (5) 1/2 c pinenuts (3) 1/2 c hazelnuts (6) 1/4 c dried cranberries (6)* 1.25 c medjool dates (~10) (6,8) 1/2 c dried apricots (2)* 1/4 c sliced almonds (2) PANTRY 15oz can chickpeas (2,7)* 1/2 c pitted oil cured olives (2)* (OR sub olives of choice) 1 can chipotle in adobo (4) 2 cans white hominy (4) 8oz gfree rotini pasta (3)* 1/2 c full fat coconut milk (8) (OR sub milk of choice) 1/2 c cocoa powder (8) ~1.5 T vanilla (6,8)* 1-2tsp honey, optional (5) 1/4 c cacao nibs, optional (8) OILS & VINEGARS ~2c olive oil 1/4 c coconut oil (6) 1/4 c champagne vinegar (5) SPICES 2tsp cumin (2,7) ~2T cinnamon (2,6,7) ~1T paprika (2,7) 2T oregano (1,4) 1tsp garlic powder (2,7) 1/4 tsp coriander (2,7) 1/2 tsp dried dill (2,7) 1tsp turmeric (2,7) 1/4 tsp cayenne, optional (2,7) 1T ras el hanout (Moroccan seasoning) (2) (OR sub 1T ground coriander)